Method
- Make your broth however you normally would.
- Wash your jars and warm them in the oven while you prepare your supplies.
- Put your lids in a pot to a rolling boil until you need them.
- Read your canner instructions for how much water to add to the bottom of your pressure canner.
- Pour hot broth into your hot jars, leaving about 1 inch of headspace.
- Wipe the rim of the jar.
- Put a lid on and tighten the rings to finger tightness.
- Place jars on the rack in your pressure canner.
- Tighten your lid per your canner’s instructions and turn the heat on your burner.
- Let it heat up until it is steaming and then let it steam for 10 minutes.
- Put the 10 lb weight on (or however you set the pressure on your canner) and wait until it is jostling. Adjust the heat so it's slowly jostling.
- Process 20 minutes for pints and 25 minutes for quarts.
- Turn the heat off and leave the pot until all the pressure releases, and it is no longer jostling.
- Once it stops, you can remove the lid.
- Let the jars cool and then remove without tipping.
- Set on the counter on a cooling rack or towel for 24 hours before checking the seal.
Notes
(NOTE: please read the instructions in your own canner before beginning to be sure.
NOTE 2: Pressure amount and processing times differ by elevation so be sure to check the recommendations for your area.)